October 22, 2019
Serves 4 to 6
1 cup whole green moong (mung) beans
2 cups grated zucchini (1 medium zucchini)
1 bunch cilantro, finely chopped
1/2 cup red onion, minced
4 tablespoons rice flour
1 green chili, minced (such as serrano)
2 teaspoons sea salt
Soak the moong beans in water for 3 to 4 hours. Drain all of the water and process in a food processor until minced and grainy using 1/4 cup (or more if necessary) water. The mixture should be thick yet evenly grainy in appearance, 3 to 5 minutes. Refrigerate this mixture overnight — this is an important step, as it allows the beans to expand to make the fritters light and fluffy.
The next day, combine the mixture with grated zucchini, chopped cilantro, red onion, rice flour, green chili, and salt. Refrigerate this mixture until ready to fry the puffs.
When ready to fry, heat the oil in a wok to 300°F. To test the temperature, drop a small spoonful of the batter. It should float to the top and turn a golden brown. If it turns brown or darkens too quickly, the oil is too hot, so turn the heat down and wait a few minutes.
Fry the fritters for about 2 to 3 minutes for each batch of 10 to 12, depending on the sizeof the wok. Even if the zucchini turns golden brown, they need that much time for the beans to cook through. Drain and serve warm.
These puffs can be made with any kind of lentils or beans, the bigger ones will need more time for soaking.
The fritters can be made days before and frozen. They are best refried, or may be heated in the oven at 300°F for 5 to 8 minutes before serving.
Zucchini is optional — substitute with chopped broccoli, cabbage, or kale.
December 02, 2022